Smoked salmon eggs benedict recipe with hollandaise sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
2 servings
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Calories
809 kcal
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Cuisine
North American
Smoked salmon eggs benedict recipe with hollandaise sauce
Description
The recipe starts by toasting English muffins or crisping hash brown patties in a 450°F oven to brown tops and create a sturdy base. Butter melts separately to be incorporated into the hollandaise sauce. The hollandaise is prepared over simmering water by whisking egg yolks with lemon juice, salt, and optional Dijon mustard until pale and thickened, then slowly whisking in warm melted butter to form a creamy, smooth sauce. Seasoning with salt and cayenne powder adds subtle heat.
Eggs are poached gently in water salted and acidified with white distilled vinegar, with care to avoid vigorous boiling, yielding delicate, tender whites and runny yolks. The toasted base is layered with spinach, smoked salmon slices, topped with poached eggs, and finished with hollandaise and a sprinkle of capers and black pepper. The result balances smoky, creamy, and slightly tangy tastes with soft and crisp textures.
This eggs benedict variation combines classic elements with smoked salmon and spinach, making it suitable for indulgent brunches or special breakfasts. Use fresh eggs and maintain temperature control for hollandaise and poaching to achieve the ideal consistency. The dish benefits from freshly ground black pepper and cayenne to enhance flavor depth.
Ingredients
- 2 English Muffin OR 2 hash brown patties
- ½ cup butter or vegan butter, unsalted
- 3 egg yolk
- 2 tablespoons lemon juice
- salt to taste
- 1 teaspoon Dijon mustard optional
- 2 tablespoons white distilled vinegar
- 4 egg
- 4 smoked salmon slices
- ½ cup spinach
- 1 TB capers
- cayenne pepper powder to taste
- black pepper to taste
Instructions
- Preheat the oven to 450°. Toast English muffins OR hash browns for 4-5 minutes, until toasted and brown up top. Melt the butter in the microwave.
- Fill a large pot with water, and add salt and vinegar. Bring water to a boil: you should have noticeable steam rising off the surface of the pot without letting the water reach a simmering point. Place a large stainless steel bowl over the pot.
- Make the hollandaise sauce: To the stainless steel bowl, add Dijon mustard (optional), the 3 egg yolks, lemon juice, and a generous pinch of salt. Vigorously whisk the mixture until the egg yolks turn a pale yellow color and thicken in consistency, which will take about 1 to 2 minutes. Gradually pour in ½ cup of the warm butter, whisking continuously until the mixture becomes thick and creamy. Taste, and season with salt and cayenne powder. Remove bowl with hollandaise sauce and set aside.
- Poach the eggs: Break eggs into 6 ramekins. Lower the water to a simmer, avoiding a rolling boil. Using a slotted spoon, create a whirlpool motion in your pot. Next, place each egg, one at a time, in the center of the whirlpool. Cook by gently stirring occasionally in a clockwise motion, until the egg white is set while the yolk remains runny, which should take approximately 2 to 3 minutes (2 minutes will give you a perfectly runny yolk; 3 will give a semi-runny yolk with a set outer circle). Once the eggs are ready, take them out with a slotted spoon and set them to dry them off on a paper towel.
- To serve, line up 3 plates and place two halves of an English Muffin, or a Hashbrown on each plate. Top each serving with a few spinach leaves.
- Place two eggs on top of each serving. Top eggs with smoked salmon slices. Generously spoon hollandaise sauce over the whole thing.
- Lastly, sprinkle a few capers and garnish with cayenne powder on top of the sauce, and serve (leave the second half of the English muffins on the side).
- Leftover poached eggs will keep in an airtight container in the fridge for 2 days. Leftover hollandaise sauce will keep for 2 days as well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 809 kcal
% Daily Value*
| Calories | 809kcal | 40% |
| Carbohydrates | 29g | 10% |
| Protein | 28g | 56% |
| Fat | 64g | 98% |
| Saturated Fat | 35g | 175% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 2g | 100% |
| Cholesterol | 750mg | 250% |
| Sodium | 839mg | 35% |
| Potassium | 368mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 3027IU | 61% |
| Vitamin C | 8mg | 9% |
| Calcium | 143mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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